Chicken Spaghetti
INGREDIENTS
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1 cup boiling water
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1/2 ounce dried porcini mushrooms (about 1/2 cup)
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8 ounces uncooked spaghetti
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2 1/4 teaspoons kosher salt, divided
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2 tablespoons extra-virgin olive oil, divided
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3 (6-ounce) skinless, boneless chicken breast halves, cut into bite-sized pieces
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1/2 teaspoon black pepper
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2 tablespoons butter
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8 ounces cremini mushrooms, sliced
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2 teaspoons minced fresh garlic
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3 tablespoons all-purpose flour
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1 1/4 cups fat-free, lower-sodium chicken broth
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1 1/4 cups 2% reduced-fat milk
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4 ounces processed cheese, cubed (such as Velveeta)
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3 ounces 1/3-less-fat cream cheese
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2 ounces Gruyère cheese, shredded (about 1/2 cup packed)
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1 1/2 cups frozen English peas, thawed
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1/3 cup finely chopped fresh chives
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1 1/2 ounces French bread, torn into pieces
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